{"id":2443,"slug":"pashofa-chickasaw-pork-and-corn","title":"Pashofa (Chickasaw Pork and Corn)","description":"Pashofa is a Chickasaw main dish which is still eaten. Hogs are not native to the Americas, but they escaped and became feral from De Soto's expedition.","ingredients_raw":["900 g (2 lb) of dried Pashofa (hominy) corn","450 g (1 lb) cubed pork chops"],"ingredients_norm":["dried pashofa corn","pork chop"],"steps":["Rinse the corn a number of times; pick out floating hulls.","Put rinsed corn into a nice, large pot and add enough water to cover by 3–4 inches (7.5–10 cm).","Bring corn to a boil and put the pork into the pot.","Turn stove down to medium-low and simmer for 2–3 hours. Stir occasionally to avoid scorching. You may have to add water as it boils away."],"categories":["Corn recipes","Recipes using hominy","Recipes using pork chop","United States recipes","Native American recipes","Main course recipes"],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":300,"servings":null,"yield_text":null,"difficulty":"very easy","source_name":"wikibooks","source_url":"https://en.wikibooks.org/wiki/Cookbook:Pashofa_(Chickasaw_Pork_and_Corn)","source_ref":"4497785","authors_url":"https://en.wikibooks.org/w/index.php?title=Cookbook:Pashofa_(Chickasaw_Pork_and_Corn)&action=history","license":"CC BY-SA 4.0","license_url":"https://creativecommons.org/licenses/by-sa/4.0/","extraction_confidence":null,"content_hash":"dcf02fe8ab22cd0aadc8afdc19dcf0f8549a0bc7c77ce5ec3968d5ece7efcf08","created_at":"2026-08-02T14:43:13Z","updated_at":"2026-08-02T14:43:13Z","notice":null,"url":"https://recipecontextprotocol.com/recipes/pashofa-chickasaw-pork-and-corn"}